Chocolate Mint Swig Sugar Cookies

Steps

1. 1Preheat the oven to 350 degrees F.
2. 2Cream together the butter, oil, sugar, powdered sugar, water, eggs, and vanilla until smooth and well combined.
3. 3In a large bowl, whisk together the flour, cocoa powder, salt, baking soda, and cream of tartar.
4. 4Add the dry ingredients to the butter mixture 1 cup at a time, mixing after each addition, until all of the dry ingredients have been incorporated into the dough.
5. 5Roll the dough into golf ball sized balls (about 2 tablespoons per cookie) and place them 2 inches apart on a cookie sheet.
6. 6Dip the bottom of a glass (about 2 1/2 inches wide) in some granulated sugar and then press down on one of the cookie dough balls until it is 1/2” thick. This will leave a flat middle section with the signature rough edge.
7. 7Repeat with the rest of the cookie dough balls.
8. 8Bake the cookies for 8-10 minutes, or until they are just set. They stay soft, so make sure not to over bake them.
9. 9Let them cool for 5-10 minutes on the cookie sheet then move them to a wire rack to cool completely.
10. 10To make the frosting, cream together the butter, sour cream, and vanilla until well combined.
11. 11Add the powdered sugar, one cup at a time, mixing well after each addition.
12. 12Add 2-3 tablespoons of milk to thin the frosting to your desired consistency, and whip it for one minute.
13. 13Spread about 1 tablespoon of frosting on each cookie and sprinkle chopped Andes mints on top.
14. 14Allow the frosting to set, and then store the cookies in an airtight container in the refrigerator with wax paper between layers of cookies. They can also be frozen for up to three months.